(2 servings) 4 servings

• Place beef top sirloin on a plate. Season with salt & pepper. Allow steak to come to room temperature while you prepare the other steps. Preheat oven to 400°F. Wash and dry all produce. Zest lemon and slice garlic clove into thin slices.
• Cut fingerling potatoes in half lengthwise. In a bowl, toss fingerling potatoes with a drizzle of oil and no-salt seasoning and place on a baking tray. Roast potatoes in oven until they are tender and starting to brown, about 20-25 minutes.
• After potatoes have been roasting for 10 minutes, bring a hefty drizzle of vegetable oil to temp in a heavy bottom sauté pan or cast-iron skillet at medium-high heat.
• Sear the beef top sirloin for approximately 3-4 minutes per side. Each side should develop a dark brown caramelization, adjust heat up or down to sear.
• While sirloin is cooking, add (4T) 8T of margarine to the pan. Add sliced garlic clove, rosemary sprig, and thyme. Using a spoon, carefully baste the sirloin with the oil/herb mixture to continue cooking it. Baste for 2 minutes for a medium-rare steak, add 2 minutes of cook time for each level of preferred doneness. Remove from heat. Let rest in pan at least 2 minutes in a warm space.
  
• Try to do this step the last 5-6 minutes. Bring (½C) 1C water to simmer in a large pan with a lid. Add broccoli florets to simmering water and cover with the lid. Allow to steam for about 2-4 minutes or until the broccoli is tender. Remove the broccoli from the pan and allow the water to drain. Season with a drizzle of vegetable oil, salt & pepper, and lemon zest.
• Slice rested sirloin across the grain and serve immediately with the roasted potatoes, broccoli, and prepared *romesco sauce.

  Serve & enjoy!